Abstract
The effects of reducing fat level (9% and 12%), substituting pork fat with olive oil and adding locust bean/xanthan gum on emulsion stability, jelly and fat separation, cook loss, and hardness of frankfurters were investigated and compared with control sample elaborated with 20% of fat content. Results showed that addition of locust bean/xanthan gum produced a significant increase in hydration/binding properties, characterised by lower cook losses, increasing yield, better emulsion stability and lower jelly and fat separation. The substitution of fat pork by olive oil did not affect these parameters. Multivariate comparison between elaborated low-fat products and commercial frankfurters (normal and low-fat) were carried out using a factorial analysis. Results showed that addition of locust bean/xanthan gum results in products similar to commercial frankfurters with higher fat contents.
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